Honeyed Mustard Chicken
A recipe from Colman's Mustard.
4 chicken joints
4 heaped teasp Whole Grain Mustard
11/2 teasp soft brown sugar
2 tbsp clear honey
2 oz butter
Pre-heat the oven to gas mark 6.
Melt the butter in a roasting tin.
Add the chicken joints, skin side up, and roast for 10 minutes.
In a bowl combine the mustard, the sugar and the honey until well mixed.
Spread the mixture over the chicken joints.
Now roast for a further 45 minutes at gas mark 5.
Serve with jacket potatoes and a green salad.
Leanline Gourmet Chicken
A healthy chicken meal, fairly low on calories but high in flavour!
Based on a 3 lb chicken
3 lb chicken, jointed
1 clove of garlic
1/2 teasp salt
10 twists of black pepper
Pinch of nutmeg
1/2 teasp rosemary
1/2 oz plain flour
2 oz dried apricots, soaked overnight
1 level teasp mild curry powder
2 tbsp dry sherry
4 oz mushrooms
2 oz each of onion and carrot
8 oz tomatoes
1/2 oz butter
5 fl oz chicken stock
Chopped parsley for garnishing
Crush the garlic in salt, mix with pepper, nutmeg and rosemary.
Prepare the chicken joints, rub with herb and spice mixture, and sprinkle with flour.
Drain the apricots, snip into strips, and sprinkle them with sherry.
Wash the mushrooms, dry them, and chop.
Finely chop the onion and carrot.
Coarsely chop the tomatoes.
Melt the butter in a metallic casserole pot.
Add all the vegetables and sprinkle with the curry powder.
Raise the heat to medium, and cook for 1 minute.
Lay the chicken pieces on top of the vegetables, add the apricots, sherry and stock, and allow to boil for 5 minutes.
Reduce the heat and cook on top of the cooker or in the oven until done.
Liquidise half the vegetables to thicken the sauce.
Return to the pan and garnish with parsley.
Spiced Chicken & Cashews
Delicious served with saffron rice, a vegetable terrine of mushroom, swiss chard, tomato and carrot, and a chutney or two!
2 chicken breasts (3 - 4 oz each)
1/4 teasp root ginger, roughly chopped
1/4 teasp coriander seeds
1/2 teasp black peppercorns
21/2 oz yoghurt
1 fl oz water
1 small onion, roughly chopped
1 oz cashew nuts and some chopped to garnish
1/8 teasp hot chilli powder
1/2 teasp turmeric
10 g clarified butter
Grind the coriander seeds, clove and peppercorns, then add the ginger and process until chopped and almost smooth, and finally stir into the yoghurt.
Slash the chicken breasts with a sharp knife.
Pour the spiced yoghurt mixture over the chicken, and marinade in the fridge for 24 hours.
Mix the onion, cashew nuts, chilli powder and turmeric with the water, and blend until smooth.
Remove the chicken from the marinade, and fry it until brown in the butter.
Stir the marinade and the nut mixture together, add to the chicken, bring to the boil then simmer for 20 minutes. Season.
Serve garnished with a few chopped cashews.
Chicken & Almond Pilau
This is a wonderful nutty pilau; meat and rice in one lovely fragrant dish that tastes terrific! Serve on its own or with a green salad, or as Michael Barry suggests, with a little chutney and a yoghurt salad..
1/2 lb brown basmati rice
1/2 lb boneless chicken breasts
1 small onion, finely chopped
1 clove of garlic, finely chopped
Juice and rind of a lemon
1 tbsp oil and 1 tbsp butter
2 oz toasted slivered almonds
Salt and freshly ground black pepper
Water (twice the volume of the rice)
Fresh chopped parsley
Heat the oil and then the butter in a large pan (this stops the butter burning).
Cut the chicken into walnut-sized pieces and fry them gently until pale gold.
Finely chop the onion and the garlic and add to the pan.
Now add the rice and turn the ingredients around in the pan.
Add the measured amount of water.
Cook for 15 - 20 minutes with the lid on over a low heat so the rice cooks and absorbs all the flavours.
When you think it is nearly ready, make sure the chicken is cooked through and that the rice has absorbed all the liquid. Quickly stir in the juice and grated rind of the lemon. Season generously.
Put the lid on, take the pan off the heat, and allow 5 minutes for the lemon flavours to be absorbed.
Just before serving, sprinkle the slivered almonds over the top, and garnish with fresh chopped parsley.
A filling and warming dish, served with a simple salad.
2 tbsp oil
1 chopped onion
3 skinned tomatoes, chopped
1 small green sweet pepper, chopped
3 - 4 oz long grain rice
20 fl oz chicken stock
Pinch of saffron
12 - 16 oz white fish
4 - 5 oz prawns
Salt, pepper, and fresh parsley
Heat the oil in a large pan and fry the onion and tomatoes for a few minutes.
Add the rice, turning it in the oil, then add the saffron.
Add the chicken stock and season well.
Simmer gently for 10 minutes.
Add the green pepper, and the pieces of fish.
Cook gently until the rice and fish are soft.
Now add the prawns, heating them for a few minutes only.
Garnish with prawns and parsley, and serve with fresh salad.
Add 1 - 2 cloves of garlic, and tiny pieces of uncooked chicken instead of fish.
Try mussels and lobster as well as the prawns.
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